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Tag Archives: omelette
Omelette aux fines herbes
This is the omelet ‘to die for’ made famous when Emily’s boyfriend Gabriel cooked one up for her in the first season of Emily in Paris. A French classic, it uses a mixture of fresh herbs — parsley, chives, tarragon … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged chervil, chives, Emily in Paris, fines herbes, omelette, parsley, recette, recipe, tarragon
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Omelette au fromage
This fluffy cheese omelet, a classic of French cuisine, is the last thing I expected to write about when I returned from Provence last week. I’d picked up three new recipes, including one for a fabulous garlic spread that is … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged cheese, fromage, omelet, omelette, recette, recipe
4 Comments
Omelette aux petits pois
A lovely way to serve an omelet in springtime is with freshly shelled peas, with a scattering of mint and scallions for an extra burst of flavor. You can add cheese, ham or bacon, baby spinach or arugula — anything … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged fresh peas, omelet, omelette, petits pois, recette, recipe
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Omelette mixte
It’s lunchtime, a guest is coming, you’re in a rush. The omelette mixte is a classic of French cuisine that can be whipped up in just 10 minutes, from eggs, ham and grated Comté or a similar cheese. But, you … Continue reading
Omelette aux cèpes
One can make a fine omelet with any kind of mushrooms, but the combination of eggs with porcinis — cèpes in French — is out of this world. Which is why so many French food lovers go into the forests … Continue reading
Posted in 4. Omelets, Soufflés, Quiche
Tagged cepes, mushrooms, omelet, omelette, porcini, recipe
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Omelette à la sauge
There is an art to omelet making. I learned it long ago at the Café Dewitt in Ithaca, New York, where I had a part-time job as a chef while working on my Masters thesis. The trick is to make … Continue reading
